Process of treating flour.



w. a. ANDREWS. PROCESS or TREATING FLOUR. APPLICATION F ILED MAY 20, 1914.

1,13 6,501 Patented An r. 20. 1915.

OFFICE;

j G. ANDREWS, or cnrcneo, ILLINoIs, ASSIQNOR, TQ garments, am; r I rnnnnnroxn nenannnyornurcnmsoit, igairsasr i mdy corteema I Be it k no wnthat 1, WILLIAM G "citi n of the- United Sta and exa'ct" le -it pertains to make and'use;

1s increased'and the quality of, bread -or other. bakeryprodii'cts made from proved and such products I rupturingof st steam has seve I te s,' residing at Chicago; county ofCook, State ofIll inoi s, j have invented a certain new= and, useful Im provement inl Processes of Treating Flour, and declare theg following tobe a .clear,' description of thegsa ne, such as';.' enable others skilled in the art to which I the-same, refer-i: e'nce being hadto. the;acc0mpanying drawin s, which form a part of this specification,

. t vvell-fknownthatiifth istal'ch cells of. a'rtially ruptured or a portion'oi the-cells pfi the flour are ruptured, the 'capacity for-absorbing and retaining IHOiStllIBiI I such flour is im-fi vvillremain fresh those made I of ordinary flour.. Heretofore the. rupturing f or partial arch.) cells in flour has been produced by, [subjecting the fiou'rto the acgj ofmoistiire andheat', the-process most general-1y employed including the injection much longer "than ral obj ectionsamong the diflicultyofaccurately. regulat the amount of steam, whilea vital obj e c tion isthat asteamtreatment or water treat ineonjunction with heat, discolors the The'ohject of my invention is to produce 1 a. simple-and nove a any desired extent process of treating flour e starch cells'therein to so as to ruptureth I without discoloring the .,fiour;but,. on the contraryimaking the flour yvhiter than it was before being treated.

' "'I have-discovered'that asuflicient ruptnringot the starch 'cells o'f flour, particularly 1 commercial Wheat flour maybe ruptured sufiiciently by the application of simple heat in ba and pressure-while the flour is'inits nore mally-dry' powderystate to make the "yield. ked products greater, improve the t ez zfture of the product and-cause .the'product'i to remainfresh longer than is t ';the;case where ordinary flour. .is used. Furthermore, the flour itself, and. the product'imadethereboth-whiter than is the case where the flour has notbeen treated-.in-accordance I atedatanytime'after' ha g g pass d t r ugh thepreeess of manu fa'c The flour maybetre .r a e a heee eet in er after it has left t stream thro exert; a grinding or tearing and the. rolls being hot 1 of which the process is carried out.

injurious rather than beneficia ;per'ience has been that the process -'ni 'ost' advantageously carried out at a temreceptacle, steam packete delivered into one end formlythroughout before being discharged from the receptacle;

shown-thereceptacle i jacket beihgjfpro pipe, aspda d5.

.. ie dmg vice, 'showii the feeding device contains two separated feed rolls or-dr streami- Beneatheac I of heavy smooth rolls,.indicated at8 and 9;

h cheeses-or mam-amen.

Patented Apr 20, 1915;

9,69 l a V a last step in the comp n 1ilL On the, other ,hand, since my inventlon 1s a process entirely distinct from the milling process, the flourI-may be treated he mill, ifde'sired." I

means for subjecting, the

leti'on of flour in. the

The simplest flour to heavy pressure is to pass it in a thin ugh ordinary smooth rolls run- 4 x ning at exactly the same speedso as not to force upon the same,.the flour kept comparatively. h'ich the starch cells mount of whitening vgaries with the temperature at v If the temperature'be too high the-life ,will be taken out of the flour and. thetreatm material passing throu hthe warm. The extent to w are ruptured and the :1

'-1e flour perature offrom-lop degrees to 125 de- Fl, the lower 5 temperature bei I higher .myinvention may follow as.

ent will be may be I ng high. enough to Insure :goodn'esult's and the temperature being lowenough to insure that course be. understood. however that 'either a loweryorpa higher temperature than the gradu'ally feed it-toa In the arrangemen! s steam jacketed,'-the vided'with a steam supply scharge pipe, 4. From the thefl our willfnotbe deadened'." 'It will of;

'reeeptaclfethe heated flour is delivered to a 55.: 3111' the: arrangement made hollow for the reing in contact therewith.

by a properly controlled heating medium introduced into the interior thereof. If desired, the heating medium to the rolls may be shut off after the. operation has continued for a long enough time to insure that the rolls will. remain warm due tothe load upon them. However, in starting the process, it'is best that the rolls-be heated because otherwise the flour-would be chilled by com- The warm flour is'fed down between the warm rolls in 'a thin stream so that the ac-,

tion of the heavy rolls is to crush the minute powdery. flour particles. Any small pieces of fiber or dirt which. may not have been removed from the flour during the process of its manufacture will be flattened between the heavy rolls so that when the flour reaches.

which consists in subjecting'the same in the.

the reel, if'a bolting operation is employed, the flattened foreign substances will be separated from the flourand leave the latter cleaner and purer, than it originally was.

Iclaim: 1. The'process of treating commercially finished flour which consists in subjecting'it its normally dry powdery form.

2. The process of treating commercially finished flour which consists in rolling it under a heavy pressure while in its normally dry powdery form and while in a' heated state, and then passing the flour through a reel.

4. The process of treating which consists in rolling it under a heavy while in a heated I pressure while in its normally dry powdery form and in a dry heated state.

5. The process of treating wheat flour which consists in heating it while in its normally dry powdery forlnand then passing it through'warm smooth rolls so as to subject it to heavy pressure.

' 6. The process of treating flour which consists in rollingit under a heavy pressure while in its normally dry powdery form and while heated to a temperatureof from degrees F. to degrees, F.

7. The process of treating ordinary .flour dry state to the action of heat and pressure. In testimony whereof, I sign this specification in the presence of two witnesses. WILLIAM G. nnnnws.

Witnesses: WM. F.'FRENDENREICH, RUTH E. ZETTERVALL. 

